Tropical Pescatarian Noodle Salad Recipe

About this recipe

A refreshing seafood salad featuring shrimp and crabmeat, paired with tropical pineapple and creamy avocado. Perfect for a light yet satisfying dinner.

Ingredients

• 230G Long Life Noodles, 230G
• 100G Seafood & Eat It Handpicked Fifty Fifty Crab
• 1Pc Avacado 1pc
• 400G Mlekovita Sour Cream 18%
• 235 Ml Mary Berry'S Light Reduced Fat Salad Dressing
• - Sunita Lemon Juice Organic
• 100G Ginni'S Raw Pecans 100g
• 1 Kg Egg Of The Sun - Miyazaki Mango - SPECIAL RESERVE, Pre- Order
• 1 Bunch Spring Onions 1 Bunch
• 60G Little Leaves Lambs Lettuce
• 200G Picard - Breaded Shrimp
• - Chings Red Chilli Sauce
• 85G Oriental Hot Mustard Powder, 85G
• - Kikkoman Soy Sauce

Instructions

1. 1. Cook 200 g noodles according to package directions. Drain in a colander, rinse with cold water, and set aside.
2. 2. In a large mixing bowl, combine 1 cup cooked shrimp, 1 cup crabmeat, 1 diced avocado, and 1 cup diced mango.
3. 3. In a separate bowl, whisk together 1/2 cup sour cream, 1/2 cup salad dressing, 2 tbsp chili sauce, 1 tsp dry mustard, and 1 tbsp lemon juice until smooth.
4. 4. Pour the dressing over the seafood and fruit mixture, then gently fold in 1/2 cup chopped pecans and 3 tbsp sliced green onions.
5. 5. Arrange fresh lettuce leaves on serving plates and top with the noodle salad mixture. Serve immediately for a delightful dinner.